Nutrient Compositional Characteristics of Coconut Kernel, Palm Kernel, Cocoa Seed, Bitter Kola, Breadfruit and African Yam Bean

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• March 29, 2024
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Okolotu G. I.¹, Akpoghelie P. O.², Akwenuke O. M.³, Okoronkwo K. A.⁴, Adaigho D. O.⁵, Ogbodhu C. U.⁶, Owheruo J. O.⁷, Uguru H.⁸, & Nyorere O.⁹

¹⁸⁹Department of Agricultural Engineering, Delta State University of Science and Technology, Ozoro, Nigeria
²⁴⁶Department of Food Science and Technology, Delta State University of Science and Technology, Ozoro, Nigeria
³Department of Civil Engineering, Delta State University of Science and Technology, Ozoro, Nigeria
⁵Department of Agricultural Economics, Delta State University of Science and Technology, Ozoro, Nigeria
⁶Department of Chemical Engineering, Delta State University of Science and Technology, Ozoro, Nigeria

Abstract The nutrient compositional characteristics of the coconut kernel, palm kernel, cocoa seed, bitter kola, breadfruit and African yam bean are of great importance in identifying their major constituents. Prior sample collection and preparation, ash content, moisture content, fat/lipid content, crude fiber, crude protein, and carbohydrate content were proximately analyzed. Also, the obtained results were reviewed with relative works. The coconut kernel contained 2.99% ash content, 1.43% moisture content, 45.50% fat/lipid content, 14.59% crude fiber, 19.56% protein content, and 15.93% carbohydrate. The palm kernel contained 10.30% ash content, 0.23% moisture content, 24.60% fat/lipid content, 20.50% crude fiber, 29.05% protein content and 15.32% carbohydrate. The cocoa seed contained 5.30% ash content, 1.70% moisture content, 44.90% fat/lipid content, 1.49% crude fiber, 15.80% protein content, and 30.81% carbohydrate. The bitter kola contained 1.00% ash content, 0.84% moisture content, 26.70% fat/lipid content, 52.50% crude fiber, 9.10% protein content, and 9.86% carbohydrate. The breadfruit contained 0.50% ash content, 1.18% moisture content, 9.90% fat/lipid content, 0.14% crude fiber, 33.00% protein content, and 55.28% carbohydrate. The African yam bean contained 3.45% ash content, 1.30% moisture content, 7.40% fat/lipid content, 8.15% crude fiber, 21.16% protein content, and 58.54% carbohydrate. It was found that: the coconut kernel possesses more fat/lipid content, protein content and carbohydrate. The palm kernel possesses more protein content, fat/lipid content and crude fiber. The cocoa seed possesses more fat/lipid content, carbohydrate and protein. The bitter kola seed possesses more crude fiber, fat/lipid content and protein content. The bread fruit possesses more carbohydrate, protein and fat/lipid content. The African yam bean possesses more carbohydrate, protein and crude fiber content. The results review showed that the results will be useful in future range determination. Research recommendation on specie influence on compositional (nutrient) variations of these food produce is thus proffered as vital future research topic. Keywords Compositional Characteristics; Coconut Kernel; Palm Kernel; Cocoa Seed; Bitter Kola; Breadfruit; African Yam Bean Citation Okolotu, G. I., Akpoghelie P. O., Akwenuke O. M., Okoronkwo K. A., Adaigho D. O., Ogbodhu C. U., Owheruo J. O., Uguru H., & Nyorere O. (2024). Nutrient Compositional Characteristics of Coconut Kernel, Palm Kernel, Cocoa Seed, Bitter Kola, Breadfruit and African Yam Bean. American Journal of Applied Sciences and Engineering, 5(1) 1-9.  https://doi.org/10.5281/zenodo.10892455